Normally my very ripe (read: extremely brown) bananas get chopped up to be frozen for smoothies or to be used in my banana & chocolate chip loaf, however, I decided to try something different for a change and make some flapjacks.
I used to love flapjacks when I was little and it’s been years since I’ve made them, these turned out really well and go perfectly with an afternoon cup of tea!
Oats are great for digestion, they are easy to digest and can help soothe an upset stomach.
-1/4 cup coconut oil
-2 Tbsp. maple syrup
-1/4 cup cashew butter
-2 ripe bananas, peeled & mashed
-1 1/2 cups gluten-free rolled oats
-3/4 cup chopped walnuts
-1/2 cup raisins
-1 tsp. ground cinnamon
-1/2 tsp. vanilla extract
-pinch of salt
How To Make
Pre-heat the oven to 180C/355F. Line a shallow baking dish with baking parchment and set aside.
In a small pan over a medium heat, melt together the coconut oil, maple syrup and cashew butter.
In a large bowl combine all the remaining ingredients and mix well.
Stir in the melted coconut oil, maple syrup and cashew butter to the dry ingredients and stir until fully combined.
Pour the mixture into the prepared baking dish and press down firmly.
Bake in the oven for 20-25 minutes until the edges are starting to brown.
Remove from the oven and allow to cool slightly in the dish before transferring to a wire rack to cool completely.
Store in an airtight container for up to 4 days.